Cheese Producers and Dairies

Gredzenmuiža goat farm is located in the North Vidzeme Biosphere Reserve, near Lake Burtnieks. Cheeses: fresh white goat’s cheese with no added ingredients. Other products: creamy goat’s milk caramel spread.

Krišjāņi organic farm in Brunava Parish, Bauska Municipality, with around 150 dairy sheep, produces sheep’s milk and cow’s milk cheeses, as well as other farm-made products. Cheeses: 

• Matured sheep’s milk cheese Lobgale (6–12 months).
• Halloumi-style grilling cheese Kipra, made with 70% goat’s milk and 30% sheep’s milk.
• Cow’s milk cheeses: smoked cheese Ķiploks ar pipariem, Paeglītis, Amoliņš, Tomāts ar baziliku, Asais, Sinepju kraukšķis, Saimnieks, Saimniece, Rozīnīte and Gars un dūša; Kipra grilling cheese made with cow’s milk; Pikantais with garlic and herbs; and Dzīvais ķiploks with sunflower seeds.

Other products: a range of sheep’s milk ice creams.

Līcīši organic goat farm in Jelgava region has been producing goat’s milk and dairy products since 1992. It is one of Latvia’s pioneering and still one of its largest goat farms and goat’s milk producers. Cheeses:

• Feta-style cheeses: Fresh Līcīši Goat’s Cheese, Matured Līcīši Goat’s Cheese and Matured Līcīši Goat’s Cheese in Oil.
• Soft goat’s cheese: Līcīši Soft Goat’s Cheese, available plain or with herbs and spices. It is popular with restaurants, which order it both as a cream cheese and as a base for cheese balls.
• Smoked matured cheese: Kazbuks. Fresh cheeses with herbs and spices: Zālīte and Magonīte.

Other products: pasteurised goat’s milk and Pienenīte goat’s milk kefir.

Birznieki is an organic farm with one of Latvia’s largest herds of native goats. Cheeses: The range includes 14 varieties of cheese, from fresh and smoked cheeses to milder varieties and those with more pronounced flavours. Among the milder cheeses, the Klasiskais is particularly popular, while stronger options include Ķiploku siers (Garlic Cheese) and Siers pie alus (Beer Cheese), flavoured with five types of pepper.

An organic goat farm with a herd of around 100 goats and its own cheese dairy. Cheeses: fresh cheeses, Camembert-style cheeses, Mozzarella, and hard and semi-hard cheeses.

Vizbuļi farm produces wholesome, high-quality products and distinctive, unconventional delicacies made from milk sourced from its own carefully tended herd of goats.

Soira is a small artisan cheese dairy in Ādaži that combines traditional cheesemaking methods with a modern understanding of the rapidly growing organic food market. Cheeses: Soira produces more than 20 varieties of cheese, ranging from fresh and mild cheeses to distinctive, long-matured hard cheeses. Particular highlights include its premium blue and ash-coated cheeses, whose nuanced flavours have won recognition from international experts and food lovers in Latvia.

Silmači is a family-run farm producing a range of goat’s milk cheeses made from milk from its own herd. Cheeses: A varied selection of goat’s milk cheeses, from fresh and mild varieties to distinctive smoked cheeses and long-matured hard cheeses. The range includes classic fresh cheeses, herb-infused varieties and richly flavoured smoked cheeses.

A traditional Latvian farmstead started by Modra Puisīte in 2003.  Cheeses: soft homemade cheeses, camembert-type cheeses.

The cheese is made using traditional methods and crafted by hand. Cheeses: Fresh, soft cheeses made from raw milk, Senču cheese, sweet cheese balls in berry jellies, and freeze-dried cheese. Other products: yoghurts from natural ingredients, with only a small amount of added sugar.

The organic family farm “Līvi”, at the foot of Gaiziņkalns, has been producing goat’s milk since 1996. Its herd of 250–300 goats grazes in the surrounding natural meadows. Cheeses: Fresh goats milk cheese "Baltais", fresh goat's milk cheese with fenugrek, fresh goat's milk cheese with garlic, fresh goat's milk cheese "Baraviku" with porcini mushroom flavour, goat's milk cheese with garlic oil "Labrīt". Other products: goat’s milk ice cream, goat’s milk sweets similar to the traditional Latvian "Gotiņa", and sweet cheese balls.

At Vita Petrova’s organic small farm, six dairy cows, mostly of the traditional Latvian Brown breed, are cared for with great dedication. Cheeses: Fresh cheeses flavoured with caraway seeds, mixed seeds, hemp seeds, sweet clover, pumpkin seeds and sesame, garlic, fresh herbs, basil and tomatoes. Sweet varieties include cheeses with poppy seeds, candied fruit, raisins and chocolate.

Sortimentā ietilpst Kazdangas siers ar dillēm, ķimeņu siers, pikantais siers, siers  "Kas dārzā", krēmsiera bumbas, kā arī citi piena produkti, piemēram, skābais krējums un biezpiens.

An organic farm on the shores of Lake Jumurda in Madona region raises goats and produces artisan goat’s cheese. Cheeses: Kaziņas Bonijas Elegant Goat’s Cheese, Kaziņas Bonijas BIO Baltais cheese, Soft Goat’s Cheese with Garlic and Dill, Soft Goat’s Cheese with Herbs, Goat’s Cheese Cubes with Sun-Dried Tomatoes in Oil. Other products: BIO Cottage Cheese.

Kundziņ' siers is a family-run cheese dairy based in Bērzciems, where it has been making cheese since 2018. Cheeses: 

• Smoked cheeses – plain or with garlic, sun-dried tomatoes or caraway.
• Fresh cheeses – plain or with garlic, sun-dried tomatoes, caraway, sweet clover seeds or toasted seeds.

The Bendiks family rear dairy and meat sheep breeds, as well as Latvian Blue cattle, preserving one of Latvia’s rare native genetic resources. Cheeses: premium feta-style cheese, crispy Halloumi-style grilling cheese, made from high-quality, wholesome sheep’s milk. Other delicacies: natural yoghurt, kefir, and ice cream in a variety of flavours, including blackcurrant, rhubarb, mango and strawberry.

Slāņu Labumi farm produces wholesome goat’s milk products.
Cheeses: fresh goat’s cheese in a variety of flavours, melted goat’s cheese, goat’s cheese balls and curd.

The organic farm, located next to Rūjiena Hillfort and the River Rūja, produces organic goat’s milk cheeses.
Cheeses: A range of goat’s milk cheeses, including fresh goat’s cheese, fresh goat’s cream, cheese with garlic, fresh goat’s cheese with hemp, smoked goat’s cheese, and goat’s cheese in oil with roasted hemp seeds.

Rehtšprehera cheese is made in Lēdurga Parish, Sigulda Municipality, at the Mazlauri family farm. Cheeses:

• Hard cheeses (matured for 6–12 months): Grand Marine and Gouda, matured for 8 months.
• Semi-hard cheeses (matured for 2–4 months): Gouda (available with a linseed oil coating or a special cheese coating), Tallegio (available with a balsamic vinegar coating or a special cheese coating), Toskāna and Sorento.
• Some cheeses are also available with additions such as black cumin seeds, pepper, tomatoes and basil, or tomatoes, garlic and oregano. Some varieties have an edible rind.
• Around the summer solstice, the farm also produces a cheese similar to traditional Jāņu cheese – a matured cheese flavoured with caraway seeds.

Lazdona Dairy – naturally wholesome dairy products from Vidzeme. Cheeses: Jāņu Siers cheese, White curd cheese, White curd cheese with herbs or caraway, Caraway cheese. Other products: milk, cheese, sour cream, curd cheese, quark products, yoghurts, desserts and other dairy products. 

The Straupe Dairy Cooperative has been operating since 1993, bringing together local milk producers and preserving the region’s longstanding dairy farming traditions. Cheeses: Jāņu cheese, caraway cheese. Other products: curd cheese, whole milk curd cheese.

Celmi farm cheeses are always fresh, as they are made daily using only milk from the cows kept on the farm. Cheeses: classic, salted, spicy, smoked and sweet farmhouse cheeses.

Lapsu home cheeses are handcrafted in Ogre town by home-based producer Jānis Lapsa in his own kitchen. Cheeses:

• Cow's milk cheese with reduced salt content
• Lactose-free cow's milk cheese with reduced salt content
• Jāņu cheese with butter
• Jāņu cheese with sweet cream

An organic farm and guesthouse keeping the cheese-making traditions of Latgale’s culinary heritage alive. Cheese: the cheeses are made to family recipes passed down from the owner’s grandmother, with more than 14 varieties to choose from, including savoury, sweet, smoked and herb cheeses. Visitors can also join hands-on cheese-making masterclasses, including traditional cheese-making over an open fire.

Kļavnieki Farm produces its cheeses using milk from its own herd of goats. Cheeses: Plain Cheese; Salted Cheese; Garlic Cheese; Smoked Cheese; Caraway Cheese.

The Nīca cheese dairy is based at the Birzmaļi farm, one of the largest milk producers in the Lower Kurzeme region. Cheeses:

• Fresh cheese – a mozzarella-style fresh cheese available with a range of additions, including caraway seeds, basil and paprika, as well as other carefully selected flavour combinations.
• Semi-hard cheese – made using a Dutch cheesemaking method, giving it a mild, slightly sweet flavour and an elastic texture. The cheese is matured for between four and twelve months.
• Hard cheese – made to a recipe rooted in Italian cheesemaking traditions. It has a pronounced flavour and character and is aged for either six or twelve months, developing a rich and nuanced flavour profile.

Authentic homemade Latgale cheese made on the farm.
Cheeses: a variety of fresh cheeses, Jāņi cheese and Pakša cheese.

The Blūdži farm is run by farmer and cheesemaker Ināra Mālkalne producing ~30 varieties of cheese. Cheeses: Baltais (White) Cheese, Cheese with Seeds, Cheese with Caraway, Cheese with Fenugreek, Cheese with Dill and Garlic, Special Cheese, flavoured with a blend of herbs, mustard seeds and garlic, Spanish Cheese with sun-dried tomatoes, “Ukri taste” cheese (with red and green peppers and garlic), “Champion” cheese (in honour of the family’s sons, who are rugby champions in Latvia; with dried dill, parsley, chives and garlic), two types of marinated cheese (simple and in a chili and honey sauce).  All of the cheeses except for “Ukri taste,” “Champion” and the marinated cheeses are smoked.

The cheese is made from organic milk produced by the farm’s herd of five cows. Cheeses: Juru cheese – a white fresh cheese made from milk; Jurjāņu cheese – a traditional milk cheese with caraway seeds; Martinella – a type of mozzarella; Rušonas cheese – a fresh milk cheese; Pakša cheese – a traditional Latgalian dried curd cheese.

Ievas Siers cheeses are made from unpasteurised morning milk from the farm’s own herd of dairy cows. Cheeses:

• Ievas siers klasiskais — classic;
• Ievas siers ar siera amoliņa sēklām — with yellow sweet clover seeds;
• Ievas siers ar tomātu, baziliku, timiānu — with tomato, basil and thyme;
• Ievas siers ar sīpolu, ingveru, mārrutku — with onion, ginger and horseradish;
• Ievas siers ar ķiploku — with garlic;
• Ievas siers ar ķimenēm — with caraway;
• Ievas siers ar nātri — with nettle;
• Ievas siers ar lavandu — with lavender;
• Ievas siers ar čili — with chilli;
• Ievas siers ar pesto — with pesto;
• Ievas siers ar trifelēm — with truffle.

Available as large and small wheels, or as a wax-wrapped piece.

• Two-year matured cheeses:
  • Ievas siers klasiskais - classic;
  • Ievas siers ar sīpolu, ingveru, mārrutku - with onion, ginger and horseradish;
  • Ievas siers ar ķiploku - with garlic;
  • Ievas siers ar čili - with chilli.

Available sliced and/or grated, as well as in pieces as a cheese MIX snack.

• Unripened soft cheeses:
  • Ievas Brīvdienu siers, kasiskais - classic;
  • Ievas Brīvdienu siers ar tomātu, baziliku, timiānu - with tomato, basil and thyme;
  • Ievas Brīvdienu siers ar ķimenēm - with caraway;
  • Ievas Brīvdienu siers ar nātri - with nettle.

For more than 19 years, the Ceriņi family business has been Latvia’s only producer of Zaļais siers (Green Cheese). Cheeses: Zaļais siers and a selection of other grated cheeses, including porcini mushroom cheese, Ķiplociņš with garlic, and herb cheese. The range also includes Knapsieriņš, a piquant snack made from low-fat curd cheese and herbs.

Mājas Siers Buki produces a range of cheeses using milk from its own cows. Cheeses: Smoked garlic cheese, Fresh caraway cheese, and Fresh cheese with dill and garlic.

Dvietes Īstais Lauku Saldējums is a family-run business in the Dviete wetlands, producing natural ice cream and cheese from milk from its own herd of cows. Cheeses: White Cheese, Caraway Cheese, Fenugreek Cheese, Smoked Cheese and Oven-baked Cheese.